Interfacial and emulsifying behaviour of acetylated field bean protein isolate

被引：20

作者：

Muschiolik, Gerald ^{[1
]}

Dickinson, Eric ^{[2
]}

Murray, Brent S. ^{[2
]}

Stainsby, George ^{[2
]}

机构：

[1] Acad Sci GDR, Cent Inst Nutr Potsdam Rehbrucke, Bergholz Rehbrucke, GDR, Germany

[2] Univ Leeds, Dept Food Sci, Leeds LS2 9JT, W Yorkshire, England

来源：

FOOD HYDROCOLLOIDS | 1987年 / 1卷 / 03期

关键词：

D O I：

10.1016/S0268-005X(87)80002-4

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Interfacial and emulsifying properties of modified field bean protein isolate are investigated as a function of the degree of acetylation. Emulsion droplet-size distributions are found to be sensitive to the degree of acetylation, although tensions at the oil-water interface for unmodifiedand highly acetylated samples are not very different. Field bean protein forms films of high surface viscosity at the oil-water interface, and the viscosity increases with the degree of acetylation (up to a level of about 60%).

引用

页码：191 / 196

页数：6

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